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Gooey Mozzarella Biscuit Bombs feature a melty cheese center wrapped in a crisp, golden biscuit shell. They work great as a tasty snack or starter and are super easy to whip up for any get-together.
What Makes These Bombs Special
You'll fall for these Mozzarella Biscuit Bombs because they offer:
- A buttery, crunchy outside with stretchy, melted cheese inside.
- Countless filling options to match what you like.
- Fast prep time, perfect for quick snacks, gatherings, or everyday meals.
Key Ingredients You'll Need
- Biscuit Base:
- Buttermilk biscuit dough: 16.3 oz package (8 count)
- Temperature: 40°F (4°C) when working
- Each biscuit should measure 2.5 inches in diameter before flattening
- Cheese Component:
- Fresh mozzarella: 8 oz (226g) cut into 1-inch cubes (approximately 24g each)
- Moisture content: 45-52%
- Temperature: 40°F (4°C) when assembling
- Garlic Butter Coating:
- Unsalted butter: 4 tablespoons (57g) melted at 165°F (74°C)
- Fresh garlic: 2 cloves (10g) minced to 1/16-inch pieces
- Fine sea salt: ¼ teaspoon (1.5g)
- Optional Herbs:
- Fresh parsley: 2 tablespoons (8g) finely chopped
- Dried oregano: 1 teaspoon (1g) crushed between fingers
Easy Cooking Guide
- Getting Ready
- Heat your oven to 375°F (190°C), double-check with another thermometer. Put the rack in the middle. Cover a baking sheet with parchment. Keep your kitchen between 68-72°F (20-22°C) with humidity under 60%.
- Working the Dough
- Dust some flour on your counter and flatten each biscuit until it's 1/8-inch thick and about 4 inches wide. Make sure the dough stays cooler than 50°F (10°C) as you work.
- Putting It Together
- Put a 1-inch (24g) cube of mozzarella in the middle of each circle. Bring the edges up and over the cheese, pinching them tight to close everything up. Roll between your hands to make sure it's sealed. The finished ball should be about 2 inches across.
- Adding Butter
- Mix the melted butter (165°F/74°C) with your minced garlic. Let it cool down to 110°F (43°C). Brush it all over each bomb so they're fully coated.
- Baking Time
- Set the bombs 2 inches apart on your parchment-lined tray. Bake for 12-15 minutes until they hit 165°F (74°C) inside and turn a nice golden color (Pantone 7509 C).
- Finishing Up
- Take them out when cheese starts bubbling at the seams. Let them sit for 3-5 minutes until they cool down to 145-150°F (63-66°C). Sprinkle with herbs if you want.
Ways to Enjoy
Make your Mozzarella Biscuit Bombs even tastier with:
- Dipping Sauces: Try them with marinara, ranch, or garlic aioli for extra flavor.
- Presentation: Set them out on a nice plate with some chopped parsley to look fancy.
- Pairings: Enjoy with a light red wine or bubbly water for a full taste experience.
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Fun Twists and Helpful Hints
Try new things and get the best results:
- Toss in extras like pepperoni, mushrooms, or spinach for different flavors.
- Try options for folks who can't have gluten or dairy.
- Make sure you press the edges really well so the cheese doesn't leak while baking.
Frequently Asked Questions
- → Can I prep these bites in advance?
Yes! You can assemble them up to a day ahead. Store them covered in the fridge. You may need to bake them 1-2 minutes longer if they're cold before baking.
- → How can I warm up leftovers?
Reheat them in the oven at 350°F for 5-7 minutes to keep them crispy. A microwave works too, but the biscuits might become softer and lose that crunch.
- → Can I use different cheeses instead?
Sure! Try cheddar, pepper jack, or provolone for variety. Just ensure the cheese melts well and is cut into small pieces that fit easily in the dough.
- → What causes cheese to spill out while baking?
Leaking happens if the dough isn't sealed properly. Be sure to press the edges firmly together and roll the dough into a smooth ball to seal it completely.
- → Is it possible to freeze these bites?
Yes, you can freeze them unbaked for up to 3 months. Lay them on a sheet to freeze individually, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.